Cabbage heart with white sauce(bai zhi cai xin )

Method of white cabbage heart

Raw materials for making white cabbage heart:

250 grams of rape heart, 150 grams of scallops, 50 grams of oil, 50 grams of winter bamboo shoots, 30 grams of fresh mushrooms, 1 pigeon egg, 15 grams of ginger, 20 grams of green onion, 5 grams of refined salt.

Processing steps of white cabbage heart:

1. Cook scallops, winter bamboo shoots, fresh mushrooms, ginger, scallion and refined salt together until they taste good, then cook pigeon eggs and put them on the plate.

2. When the cabbage heart and soup are cooked to taste, remove them, cover them on the plate, thicken them with wet starch and pour them on the plate.

Characteristics of Brassica campestris L

Sichuan home dishes, this dish color green, fragrance crisp, smooth and refreshing.

Cabbage heart with white sauce

Baizhicaixin is a famous traditional dish in Sichuan Province. This dish is green in color, crisp and tender in fragrance, smooth and refreshing. With pigeon eggs and vegetable heart as the main materials, the cooking is mainly simmered. The taste is fresh and unique.

raw material

Ingredients: 250g cabbage heart, 150g scallops

Accessories: 25g oil, 25g winter bamboo shoots, 30g fresh mushrooms, 1 pigeon egg, 20g ginger, 15g green onion

Seasoning / marinade: 5g refined salt

Production process

The recipe is very simple. As long as you follow the recipe step by step, you will surely enjoy a delicious dish

1. Cook scallops, bamboo shoots, fresh mushrooms, ginger, scallions and refined salt until they are tasty, and cook pigeon eggs and put them on the plate; 2. Stir the vegetable heart and soup until they are tasty and take them out and cover them on the plate. Use wet starch to thicken the juice and pour it on the plate.

characteristic

Sichuan home dishes, this dish color green, fragrance crisp, smooth and refreshing.

White juice: that is, thicken. In Western food, bechamel, also known as cream juice, is one of the four base juices of French food. In Italy, it is called bechamella. It is made of milk and roux. Its main function is to make the soup thick and turn the soup into soup.

Nutrients

Cholesterol 21 mg

Carbohydrate 7g

Protein 87 G

Fat 2G

Heat 393 kcal

Identification of food ingredients

Fresh shellfish: normal color and luster, no peculiar smell, smooth feeling, good elasticity.

Stale shellfish: discolored or dull.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Bai Zhi Cai Xin